Vegan Pasta Salad
This healthy vegan pasta salad is ready in just 25 minutes, combining al-dente pasta with vibrant, crunchy veggies and a creamy mayo-free dressing - perfect for picnics, potlucks, and BBQs. + Vegan, WFPB, & optionally gluten-free!
Servings 6
Equipment
- Blender*
Ingredients
Pasta Salad:
- 8.8 oz dry (250 g) pasta of choice (gluten-free if needed)
- 1 (125 g) green pepper (or color of choice) chopped
- 1 small-medium (100 g) onion diced
- 4 small-medium (300 g) tomatoes diced
- 1 small (200 g) cucumber diced
- 3/4 cup (150 g) dill pickles chopped
- Olives (optional)
Oil-Free Dressing:
- 1 (15 oz) can white beans rinsed and drained (see notes)
- 2/3 cup (160 ml) dairy-free milk
- 1/4 cup (40 g) hulled hemp seeds OR soaked cashews (see notes)
- 2 garlic cloves
- 1 Tbsp Dijon mustard or more to taste
- 1 Tbsp lime juice or lemon juice
- 1 Tbsp white vinegar or apple cider vinegar or more to taste
- 1/2 tsp sea salt + more to taste
- Black pepper to taste
- Fresh parsley or dill to taste
Instructions
- You can watch the video in the post for visual instructions.First, cook the pasta in a large pot of salted water (or vegetable stock). Cook it for 1-2 minutes less than the package instructions state, until al dente. Then drain it well and leave it to cool.
- Meanwhile, add all the dressing ingredients to a high-speed blender and blend until smooth, pausing occasionally to scrape down the sides of the jug.Taste it and adjust any of the elements to your liking. I usually add more sea salt.
- Prepare all the vegetables. To do so, rinse and dice them into similar bite-sized pieces.
- Finally, assemble the vegan pasta salad by combining all the ingredients in a large bowl/ serving dish. Pour over the dressing, toss to combine, then garnish with fresh herbs, and enjoy!
Notes
- You can use any white beans, e.g. Cannellini beans, Navy beans or Great Northern beans.
- If you don't have hemp seeds, you can use 1/3 cup cashews (soak in hot water for about 30 minutes or until soft) OR you could use 2 heaped Tbsp of cashew butter or almond butter.
- If you love salads, you can also check out my Mexican Avocado Salad recipe.
Nutrition Facts
Vegan Pasta Salad
Serving Size
330 g (1.5 cups)
Amount per Serving
Calories
277
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.5
g
3
%
Sodium
424
mg
18
%
Potassium
498
mg
14
%
Carbohydrates
39
g
13
%
Fiber
6
g
24
%
Sugar
6
g
7
%
Protein
13
g
26
%
Vitamin A
863
IU
17
%
Vitamin C
31
mg
38
%
Calcium
101
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.